Z Tejas Stuffed Pork Tenderloin

READY IN: 45mins
Recipe by Karen in MA

from Fox 13 Utah website

Top Review by Shaussie

I rarely rate recipes unless they are just so good People need to know. This was one of those times. This was deeelish! I changed a couple things and that was just using pepper jack cheese instead of monterey and I used 1 whole roasted poblano in it. I also used a lot larger tenderloin and still had too much filling. About a 1/2c. extra. Thats ok though I'll use it for quesadillas. I had to bake it a lot longer than stated but im sure it was because my meat was 4 lbs. it took about 35 minutes on convection 350. For the Garlic Cream Sauce I added 1 bulb of roasted garlic to a pan then added 1c. chicken stock and reduced slightly while smashing the garlic into it. I think it would be easier to blend this in blender first then add to pan and reduce. when it had reduced by half I added 3/4c. cream, salt and pepper, pinch of parsly and 1/4c of Parmesan Cheese. i cooked about 5 minutes more at a simmer and then served with the meat. I didn't make a lot of sauce because you only needed a little with the meat already being so flavorful with the stuffing. It was very good and smelt heavenly. Thanks for the great recipe I'll for sure make again.

Ingredients Nutrition


  1. Stuffing:.
  2. Add all ingredients to mixer and mix well.
  3. Pork Tenderloin:.
  4. Butterfly tenderloin and pound out until flat.
  5. Place stuffing down middle of the tenderloin.
  6. Place roasted pablono over stuffing.
  7. Roll tenderloin and secure with butcher twine.
  8. Brown all four sides of tenderloin.
  9. Place in oven at 350 degrees for 8-10 minutes or until internal temperature is 160 degrees.
  10. Allow to cool slightly, remove strings, cut into medallions.
  11. Roasted Garlic Cream Sauce:.
  12. Using a sauce pan reduce cream by almost half on medium heat.
  13. Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally.
  14. Mix until smooth.

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